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Busy weeknight, hungry family, and no time to thaw seafood? That’s exactly when this baked shrimp recipe saves the day. With just shrimp, olive oil, garlic, lemon, and a pinch of seasoning, you can go from frozen to perfectly cooked in about 20 minutes.
If you want to skip the chatter and get straight to cooking, you can always use the “Jump to Recipe” button above or browse the Table of Contents to hop around easily.
Table of Contents
Ingredients You’ll Need
- 1 pound large shrimp (21–25 count), peeled and deveined, tails on or off
- 2 tablespoons olive oil or melted unsalted butter (for a richer flavor)
- 3–4 cloves garlic, finely minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest (brightens the flavor)
- 1 teaspoon smoked paprika (or sweet paprika if preferred)
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional, for a touch of heat)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Lemon wedges, for serving at the table
Step-by-Step Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil for easy cleanup, and place the oven rack in the middle position for even heat circulation.
Step 2: Season the Shrimp
Pat the shrimp dry with paper towels to remove excess moisture. In a large bowl, toss the shrimp with olive oil (or butter), minced garlic, lemon zest, smoked paprika, salt, black pepper, and optional red pepper flakes until they are evenly coated.
Step 3: Arrange and Bake
Spread the shrimp out in a single layer on the prepared baking sheet. Avoid overcrowding so the shrimp roast instead of steam. Bake for 7–9 minutes if thawed, or 10–12 minutes if cooking straight from frozen, until the shrimp turn pink, opaque, and form a loose “C” shape.
Step 4: Finish and Serve
Remove the shrimp from the oven and immediately drizzle with fresh lemon juice. Sprinkle with chopped parsley, and give them a quick toss. Serve hot with lemon wedges, alongside rice, pasta, or crusty bread.
Easy Baked Shrimp Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This easy baked shrimp recipe goes from frozen to table in just 20 minutes. Tossed with olive oil, garlic, lemon, and smoked paprika, these shrimp come out tender, juicy, and full of flavor.
Ingredients
- 1 pound large shrimp (21–25 count), peeled and deveined, tails optional
- 2 tablespoons olive oil or melted unsalted butter
- 3–4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon smoked paprika
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Pat shrimp dry with paper towels.
- In a large bowl, toss shrimp with olive oil, garlic, lemon zest, smoked paprika, salt, pepper, and red pepper flakes.
- Arrange shrimp in a single layer on the baking sheet.
- Bake 7–9 minutes if thawed, or 10–12 minutes if frozen, until pink and opaque.
- Remove from oven and drizzle with lemon juice.
- Sprinkle with fresh parsley and serve immediately with lemon wedges.
Notes
- Do not overcook the shrimp; remove as soon as they turn pink and opaque.
- For frozen shrimp, you can bake directly without thawing, just add 2–3 extra minutes to the cooking time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 ounces
- Calories: 160
- Sugar: 0g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 180mg
Storage & Make-Ahead Tips
- Refrigerate promptly: After baking, let the shrimp cool slightly (no longer than two hours), then transfer to a tightly sealed container and pop it in the fridge. This keeps them safe and flavorful.
- Fridge lifespan: Stored properly, cooked shrimp stays at its best for about 3 to 4 days in the refrigerator.
- Freeze for longer-term storage: If you won’t eat them within a few days, freeze the shrimp. First, arrange them in a single layer on a parchment-lined tray and freeze until solid; then transfer to a freezer-safe, airtight bag or container. This method preserves texture and flavor, and shrimp are best used within about 3 months.
- Thawing frozen shrimp: When ready, thaw overnight in the fridge or submerge the sealed bag in cold water until thawed, then dry before reheating. Avoid room‑temperature thawing for safety and quality.
- Reheat gently: Shrimp can turn rubbery if overheated. Warm gently, either bake at a low temperature (~225–275°F) for just a few minutes, or heat briefly in a skillet with a splash of oil or butter, until just warmed through.
Sources:
- Eating Well: How Long Does Shrimp Last in the Fridge?
- Southern Living: How To Thaw Frozen Shrimp Quickly And Safely
FAQs
Can I bake shrimp straight from frozen?
Yes. Arrange frozen shrimp on a baking sheet, season as directed, and simply add 2–3 extra minutes to the cooking time.
How do I know when baked shrimp are done?
Shrimp are ready when they turn pink and opaque and curl into a loose “C” shape. If they curl into a tight “O,” they’re overcooked.
Can I use smaller or larger shrimp for this recipe?
Absolutely. Just adjust the baking time: smaller shrimp will cook faster, while jumbo shrimp may need a couple of extra minutes.
What’s the best way to reheat leftovers?
Warm gently at 225–275°F in the oven for a few minutes or in a skillet with a little butter or oil. Avoid microwaving, which can make shrimp rubbery.
Can I change the seasoning?
Of course! Garlic, lemon, and paprika are a classic base, but you can swap in Cajun spices, Italian herbs, or even a honey-butter glaze for variety.
Wrapping It Up
This baked shrimp recipe shows just how easy seafood can be. With nothing more than shrimp, garlic, lemon, and a hot oven, you’ll have a dish that’s both quick and flavorful. Whether you bake them straight from frozen or prep ahead with fresh shrimp, the result is always tender, juicy, and versatile enough to serve with rice, pasta, or bread.
You may also like:
– Fried Fish and Shrimp Recipe
– Smoked Shrimp Recipe
– Butter Poached Shrimp Recipe
– Shrimp Head Recipe
Give it a try next time you need a speedy dinner solution.
And if you do, I’d love to hear how it turned out, share your version in the comments below.
Until then, happy cooking!
